“Primavera” means spring in Italian, and today’s recipe celebrates the Summer Solstice and the transition from spring to summer. It takes advantage of three seasonal folate-rich veggies. The first is asparagas, which you can still find at some farmer’s markets. Corn and green beans are just coming into season. Two other folate-rich foods – potatoes and spinach – are available year round. WIth carrots and radishes, you’ve got a dish that meets yesterday’s “eat your veggies” challenge to include a range of colors in your diet.
This recipe was inspired by a recipe from Food.com. We’ve added the corn to boost folate and to add another color. We’ve also browned some of the vegetables over the stove to deepen the flavor. DON’T peel the potatoes, as most of the nutrition is in the layer directly under the skin. Top the salad with grilled salmon, lean steak or tofu and you’ve got a complete meal.
The best part about this recipe (aside from the folate)? You can get a whole meal on the table in 40 minutes without turning on the oven and heating up your kitchen! To cut down on prep time, use a prepared dijon vinaigrette instead of making your own.
Primavera Potato Salad with Grilled Veggies
Serves 4 | Folate (without salmon, steak or tofu): 122 mcg / 31% RDA
Total prep and cooking time: 40 minutes
- 1/3 cup extra-virgin olive oil
- 3 tablespoonsred wine vinegar
- 1 garlic clove, grated or minced
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon coarse salt
- 1/8 teaspoon pepper
- 1 1/2 lbs marble or tiny new potatoes, peels on
- 1/2 cup diagonally thinly sliced carrot
- 1 cup green beans, sliced on the diagonal
- 1 cup asparagus, sliced on the diagonal
- 1 TBS olive oil
- corn kernals from 2 ears of fresh corn or 1 1/2 cups frozen
- 2 cups baby spinach
- 1/2 cup thinly sliced radish
- 1/2 cup diagonally thinly sliced green onion
- salad dressing
Make dressing by whisking all ingredients together; alternately, place all ingredients in a glass jar and shake until well-mixed.
Place marble potatoes in a steamer and steam 10 minutes; add carrots and steam 10 minutes more. Remove and drain.
- While potatoes and carrots are steaming, fill a bowl with ice water. Bring a pot of lightly salted water to a boil. Parboil asparagus for about 1 minute (until it just turns a slightly brighter green), then plunge into ice water to stop the cooking. Repeat with green beans. Drain both in colander or large strainer.
- Heat olive oil in large saute pan. When hot, add potatoes, carrots and corn. Reduce heat to medium. Cook, stirring until vegetables begin to brown on all sides (2-3 minutes). Let cool for 5 minutes.
- Combine all salad ingredients in a bowl. Toss with salad dressing, top with grilled protein (if using), and serve.